Crunchy Thai Peanut Salad (Printable)

Vibrant crunchy salad with cabbage, carrots, edamame, and creamy peanut dressing. Vegetarian, vegan, and dairy-free.

# What You Need:

→ Vegetables

01 - 2 cups shredded green cabbage
02 - 1 cup shredded purple cabbage
03 - 1 cup shredded carrots
04 - 1 cup shelled edamame, cooked and cooled
05 - 1 red bell pepper, thinly sliced
06 - 2 scallions, thinly sliced
07 - 1/4 cup fresh cilantro, chopped

→ Peanut Dressing

08 - 1/4 cup creamy peanut butter
09 - 2 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon fresh lime juice
12 - 1 tablespoon maple syrup or honey
13 - 1 teaspoon toasted sesame oil
14 - 1 teaspoon fresh ginger, grated
15 - 1 clove garlic, minced
16 - 2 to 3 tablespoons water

→ Toppings

17 - 1/4 cup roasted peanuts, roughly chopped
18 - 1 tablespoon toasted sesame seeds, optional
19 - Lime wedges for serving

# Steps:

01 - In a large mixing bowl, combine green cabbage, purple cabbage, carrots, edamame, bell pepper, scallions, and cilantro.
02 - In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, ginger, and garlic. Gradually add water until dressing reaches pourable consistency.
03 - Pour peanut dressing over vegetables and toss well to coat evenly.
04 - Transfer to serving platter or individual bowls. Top with roasted peanuts, sesame seeds, and additional cilantro if desired.
05 - Serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It stays crunchy for hours, so you can prep it ahead without any sogginess ruining the texture.
  • The peanut dressing is so addictive you will want to drizzle it on everything from rice bowls to roasted vegetables.
  • It is naturally vegan and packed with protein from edamame and peanuts, making it satisfying enough to eat on its own.
  • Every bite delivers a mix of sweet, salty, tangy, and nutty flavors that keep your taste buds interested.
02 -
  • Add the water to the dressing slowly, I once dumped in too much and turned it into soup instead of a thick, creamy coating.
  • Taste the dressing before you pour it on, you might want more lime for tang or more maple syrup for sweetness depending on your peanut butter brand.
  • Do not skip toasting the sesame seeds if you are using them, the difference in flavor is huge and it only takes a minute in a dry pan.
03 -
  • Use a box grater or food processor to shred the cabbage and carrots quickly and evenly, it saves so much time and ensures consistent texture.
  • If the dressing thickens up in the fridge, just whisk in a splash of water or lime juice to bring it back to life.
  • Double the dressing recipe and keep extra in a jar, it is incredible on grain bowls, noodles, and even as a dip for raw veggies.
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